Sparkling · Celebration · Spring

Bellini

White peach purée in the flute first, cold Prosecco poured slowly after. Soft, fruity and barely there.

Base: Prosecco
Glass: Champagne flute
Method: Build
Strength: 6.5% ABV

Ingredients

100 mlProsecco1 swap
Any dry sparkling winehigh
Little change
50 mlWhite Peach Puree

How to make

Technique

Build · 10–15s

Building straight in the glass keeps it simple and preserves any fizz.

Pour peach puree into the mixing glass with ice, add the Prosecco wine.
Stir gently and pour in a chilled flute glass.

Serve

Glass

Champagne fluteAlso fine: Coupe glass, Wine glass

Garnish

None

Taste & nutrition

6.5%ABV

110kcal

0.86Drinks

StrengthLight

Sweet to dryOff-dry

Estimated from ingredient amounts and assumed ABVs — not a lab measurement.

Good to know

Chill your glass first for a colder, better-tasting drink.

History

Year1948

PlaceVenice, Italy

Created byGiuseppe Cipriani (Harry’s Bar)

Giuseppe Cipriani invented the Bellini at his Harry's Bar in Venice around 1948, folding white peach purée into chilled Prosecco. Its soft pink glow reminded him of a saint's robe in a painting by Giovanni Bellini, and the name stuck. Originally a seasonal treat made only when white peaches were ripe, it grew into a year-round brunch staple. It remains Venice's most famous sparkling cocktail.

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